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Filed Under:Australia / Sydney
Posts on Regator:340
Posts / Week:1.7
Archived Since:August 30, 2011

Blog Post Archive

Toyama black ramen, firefly squid and a Cheap Eats cover story for Good Food

I'm back. If you've been following me on Instagram, you'll know I've just returned from a three-week holiday in Japan. The buy-one-get-one-free Jetstar sale tickets were too hard to resist. What did we do? Ate non-stop. We licked our...Show More Summary

Peranakan Place, Auburn

Relax, there’s no hydrogen cyanide left in the buah keluak seed by the time it ends up in your meal here. The seed is found inside the "football fruit" of the keluak tree native to the swamps of southeast Asia – and thanks to that volatile acid, is highly poisonous. Show More Summary

Crispy Cluckers, Newington

Have you ever been to Newington? The development that was once the Sydney Olympic Village is now a quaint suburban neighbourhood that seems to suddenly appear out of nowhere. There's a Korean grocery store, a Woolworths supermarket and a whole row of restaurants and cafes catering for locals. Show More Summary

La Cocina de la Abuela, Marrickville

There’s something you need to know about the huaraches gigantes here. It’s not gigantic – it’s colossal. The 40cm long torpedo of homemade fried tortilla dough laden with chicken, chorizo, capsicum, lettuce and fresh cheese is called...Show More Summary

Surly's, Surry Hills

American bbq? Sydney still can't get enough. The newly opened Surly's combines a laidback American bar - complete with neon beer signs, bar stools and widescreen TVs - with a hearty rib-sticking bbq menu of smoked brisket, cornbreadShow More Summary

Mr Bing jianbing pancakes, Chippendale

Who said Sydney doesn't do street food? The jianbing is a streetside snack you'll find all over Beijing and Taipei, a thin pancake or crepe cooked to order and eaten hot and fresh off the griddle. They come with all kinds of fillings,...Show More Summary

Taste of Cho at Market City, Haymarket Chinatown

You know which one I'm talking about. There's a food kiosk in Market City that always has a queue of people twenty-deep no matter what time of day. There's a good reason. Taste of Cho doesn't just cater for homesick Taiwanese uni students. Show More Summary

Ashin Japanese Restaurant, Campsie

Sushi train or a la carte menu? If you place yourself carefully at Ashin Japanese Restaurant, you can manage both, nabbing a table that's big enough to accommodate all your ordered dishes as well as staying within reach of the sushiShow More Summary

Cuba Dupa, Seal Coast Safari and Farmers Markets - A Weekend in Wellington

Three hours in the car gets you to about Bathurst from Sydney, but hop on a plane and you could be in Wellington instead. It's a proposition that makes an overseas mini-break doable in a weekend. Positively Wellington Tourism offered...Show More Summary

Indo Rasa, Kingsford

If you’ve always been unsure about what to order at an Indonesian restaurant, Indo Rasa is the perfect place to start figuring it out. The pictorial menu – that’s 61 shots spread over 11 pages – makes order-by-pointing a much more accurate...Show More Summary

The Palace Tea Room, QVB, Sydney

It's an age old question: which goes first on the scone? The jam or the cream? Sure you need good lashings of both - but the order in which you dress a scone inevitably crops up at every afternoon tea. All it takes is a raised eyebrow...Show More Summary

Golden Palace Seafood Restaurant, Cabramatta

Mud crab for $10.80 per half kilo? We couldn't get to Golden Palace fast enough. The market price for seafood changes regularly here, but as we parked in the sprawling council carpark in the middle of Cabramatta, the scrolling LED sign outside the restaurant confirmed tonight's price. Show More Summary

Geoduck, sea snail and giant mantis prawn at Rainbow Seafood Restaurant, Lamma Island, Hong Kong

There's no two ways about it. The geoduck clam is the most phallic looking creature on the planet. The neck of this clam extends in a very suggestive fashion from its shell, and because it can live to more than 100 years old, record lengths of up to two metres are not unusual. Show More Summary

Burger Project, Sydney

Sydney's obsession with burgers isn't just a fad. It's a lifestyle. The crowds that plagued Burger Project when they first opened in late October are just as strong five months later. They've changed a few things since then. The thick buns that were chastised as being too dry by punters has been swapped out for a softer and sweeter version. Show More Summary

Taiwan Ganbei, Haymarket Chinatown

Deep fry it and they will come. The deep golden hue and promise of crunch lures almost everyone in. It's how I managed to convince most of my dining companions to try this dish, slices of pork stuffed with baby leeks and coated in a salt and pepper crumb. Show More Summary

Work in Progress by Patrick Friesen, Sydney

Work in Progress - the city bar launched by the Merivale group in May 2014 - lives up to its name with its newest spin, a pop-up fried chicken and noodle bar. Leading the charge is Papi Chulo head chef, Patrick Friesen, who says the menu is a reflection of what his fellow chefs like to eat after service. Show More Summary

Banh Cuon Kim Thanh, Bankstown

Forget about toast and cereal. In Vietnam, breakfast is all about banh cuon for breakfast: slippery rice noodles served with slices of ch? l?a Vietnamese pork sausage, bean sprouts, cucumber and shredded lettuce. The noodles can be rolled...Show More Summary

Korean fried chicken at Seoul Orizin, Haymarket

Korean fried chicken isn't just fuel. It's an entire sensory experience. Show me someone whose eyes don't light up at the sight of that golden batter, rippled with scales that promise an earth-shattering crunch. Forget about cutlery....Show More Summary

Brewery Yard Markets at Central Park, Chippendale

Markets are never a good match for night owls. Weekend sleep-ins usually win in my household. But a 10am market start is doable in my books, especially if the promise of donuts is involved. That's how I ended up at the new Brewery Yard...Show More Summary

Li-Sun Exotic Mushroom tour in the old Mittagong railway tunnel

The Mittagong railway mushroom tunnel is unlike anything you've ever seen. Cool, damp and eerily quiet, the long disused train tunnel has been used to grow mushrooms since the 1950s. The tunnel itself stretches for 650 metres, its curved archway soaring way above our heads. Show More Summary

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